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Açaí, a dark purple berry native to the Amazonian region, has been recognized for its high antioxidant capacity. However, açaí is very perishable and processing is essential to preserve its bioactive compounds. In this work, three drying methods – freeze-drying, Refractance Window-drying (RW), and hot-air drying – were applied to dehydrate açaí juice. Working moisture sorption isotherms and thermal...
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